They say breakfast is the most important meal of the day. At least that’s what “they” used to say. It’s hard to keep track of whether or not we are supposed to eat a big breakfast anymore, at least when it comes to those post-Christmas diets that help us get back into beach shape. But if “they” have ever visited Caribe Hilton in San Juan, Puerto Rico, that might just solve the mystery of how breakfast earned its reputation in the first place.
At a resort known for its stunning private beach, 17 acres of beautiful gardens and amenities that will keep every member of the family entertained for the entire vacation, it’s hard to pinpoint just one thing that makes Caribe Hilton so special. But if you’re a lover of frosty piña coladas, let’s start there. After all, the resort’s Caribar is the “birthplace of the piña colada,” and as such it offers guests the opportunity to learn about the history and evolution of this beloved tropical cocktail, up to and including the modern Clear Colada.
But if all this talk about piña coladas has you itching for one right now, let us do you one better. The wonderful culinary geniuses at Caribe Hilton were kind enough to share their Piña Colada French Toast recipe so that you can make it at home. Nail it (or at least try your best) and there’s a good chance your family and/or guests will be asking for it all the time.
Caribe Hilton’s Piña Colada French Toast
- 3 slices of sobao bread, each 1-inch thick
- 1 tsp granulated sugar
- 1 tsp ground cinnamon
- 2 large eggs
- ¼ cup of milk
- Dash of vanilla
- Caramelized pineapple chunks
- Warm maple syrup
- 2 tbsp clarified butter
- Cream of coconut
- Toasted coconut
How to Make It:
- Mix sugar and cinnamon, and set it aside in a small bowl.
- Whisk together eggs, milk and vanilla, and pour into a shallow container.
- Cut bread lengthwise and dip into egg mixture. Fry slices in butter until golden brown, then flip to the other side.
- Top with cinnamon and sugar mix.
- Add caramelized pineapple and toasted coconut, then finish with a drizzle of cream of coconut.
Serve with maple syrup on the side and pair with a classic (or virgin) piña colada if you’re bold enough… the drink was invented at Caribe Hilton, after all!